Nutritional Facts

Directions

In a saucepan over medium heat, cook rhubarb in water until tender, about 5 minutes. Remove from the heat; stir in sugar and gelatin until dissolved. Add pineapple and nuts. Pour into an oiled 6-cup mold. Chill until set.Yield: 10-12 servings.

Originally published as Molded Rhubarb Salad in Taste of Home
April/May 1997, p18

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"although im not a great rhubarb fan, this recipe is delicious!!! ive been making it for quite a few years now since i first saw it in taste of home many moons ago and look forward to it every rhubarb season"